Coconut Bread

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
55 min

This coconut bread is a perfect visiting cake, best served sliced, toasted, and topped with apricot preserves.

This is another recipe from the box of recipes left to me by my grandmother. The recipe is two pieces of paper cut out of a magazine and taped together, and she’s got a thin pink highlighter line through the title of the recipe. I’m not sure what that means. Most of her recipes have little notes on them, but this one just has this plain pink line.

I’m going to be honest and tell you that the only reason I made this recipe was because I was bored one day, and I just happened to have all the ingredients. I also had the ingredients for Apple Walnut Squares (which you’ll see at some point) but this recipe seemed easier.

The recipe calls itself Coconut Bread, but it’s really more a cake than a bread. I guess you could call it a quick bread and that would be accurate. A quick bread is a bread made with a leavening agent (baking powder or baking soda) that causes it to rise rather than using yeast and having to go through the multiple rise process that most breads employ.

Recipe details
  • 12  SLICES
  • Prep time: 5 Minutes Cook time: 50 Minutes Total time: 55 min
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Coconut Bread
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 1/2 cup milk + 2 tablespoons
  • 1/2 cup dried unsweetened flaked coconut
To Make Coconut Bread
Preheat oven to 350.
Grease an 8x4 loaf pan.
Whisk together flour, baking powder, salt, and sugar in a large bowl. Stir in egg and vanilla. Add the milk and coconut and stir until combined.
Transfer batter to the prepared baking pan - the batter is thick - you'll have to spread it out a bit.
Bake until center is set and a toothpick comes out clean - about 45 -50 minutes.
Let cool in pan 10-15 minutes, and then turn out onto a cooling rack to cool completely.
Sara's Tiny Kitchen
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